Score the aubergine skin in a cross-hatch all over. Make the scorings fairly close together - about 1 cm apart.

Cut the aubergine in half length wise, then cut it into slices about 2cms thick. Sprinkle with salt and leave to stand for 1 hour.

Squeeze any excess moisture from the aubergine with your hands.

Spray a non stick skillet with some oil and saute the aubergines on either side until browned.

Simmer together the dashi, mirin, soy and sugar. Add the aubergine slices and simmer until most of the liquid has either been absorbed by the aubergines or evaporated. Allow to cool to room temperature.

Mis the cooked soba with the miso & ponzu sauce.

Toss together the lettuce, herbs and spring onions, reserving some spring onions for garnish. Use this mixture to libe a serving plate.

Arrange the soba and aubergines on the salad & garnish with the reserved spring onions and 7 Spice Pepper.

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What's this all about, anyway?

My life with food - food thoughts, food musing, recipes, what I ate, what I bought in the market as well as occasional general rants/musings about 21st century life.

PLUS - Snap Shots of my meals!

In early 2005, I found myself seriously overweight, eating a rubbish diet and sitting on my ass most of the time.

So, I decided to try to straighten up and fly right.

I lost a lot of weight through sensible eating, started exercising again and generally started looking after myself.

I am just trying to eat a healthier diet, so I decided to log & photograph all my food. It's not about "diet" food, just trying to make good healthy choices and reduce calories & unhealthy fats where I can.